NUTRITION

SERVINGS

INGREDIENTS

1/2 cup red lentils (dry)

1/2 cup roasted chickpeas

1/2 cup plain nonfat Greek yogurt

1/2 medium sweet potato, cubed

1/2 medium red bell pepper, sliced

1/2 medium zucchini, sliced

1 cup spinach

1 tsp cumin

1 tsp smoked paprika

1 tsp turmeric

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain the red lentils, then cook them in water until tender, about 15-20 minutes; drain any excess water.

• 3

  Peel and dice the sweet potato into cubes, slice the red bell pepper and zucchini. Toss these vegetables with a drizzle of olive oil, salt, pepper, and half of the cumin, smoked paprika, and turmeric.

• 4

  Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

• 5

  Meanwhile, if not using pre-roasted chickpeas, toss canned chickpeas (drained and rinsed) with a pinch of salt, pepper, and a sprinkle of smoked paprika, then roast on a separate baking sheet for 15 minutes.

• 6

  In a bowl, combine the cooked red lentils, roasted vegetables, and chickpeas.

• 7

  Whisk the Greek yogurt with the remaining cumin, smoked paprika, turmeric, salt, and pepper to create a spiced creamy dressing.

• 8

  Drizzle the dressing over the lentil and vegetable mix, add fresh spinach, and gently toss to coat evenly.

• 9

  Serve warm and enjoy your nutritious and flavorful bowl!